Hospitality Works

Our goalWe follow your vision and work on your business so it works for you.

First consultationWe come down to meet you at your business for a meet and greet, we will get an overview of your current situation and assets. then explain to you how we can tailor to your needs and budget, no obligation and no fee.KitchenMenu Development

We work with you, follow your brief and come up with a suitable menu for your business.

Work on the design of the menu so you have something that is unique to your business and sets you apart from the other cafes by offering some character in the way you inform the customer about the food offerings.

We also offer a quarterly "seasonal" menu change, program where we help you to offer a fresh seasonal menu for regular and new customers. This works out as a more economical way to do menu changes and keep ahead of the competition.

RecipesHaving and following recipes will offer consistency to your customers, a benchmark for quality for your staff, a way for you as the business owner to keep track of how much food goes on each plate, recipes can be adjusted if the portions are too small but this needs to be adjusted in the costing sheet.

We help you to develop recipes for your current menu to create a consistency in the product offered to your customer and will also help keep track on your costs.

We develop recipes for the newly created menu, this will help the staff create a consistent and quality, product that will keep the customers coming back.

We organize them on electronically and on paper in an easy to follow system.

SuppliersWe look at your current suppliers and compare them to ours and negotiate better prices on your behalf to make sure you are getting the best prices and best quality for your business.

Prep listsPrep lists help your staff better manage their time so they can be more productive, delegate jobs to other members of the team and ensure stock levels are ready for every service.

Implement preparation lists for your current menu with allocated times for each job so that you can keep an eye on your staff productivity and they understand how quick tasks should take.

Develop preparation lists for new menus, for organization and productivity and consistency no more running out of menu items if they “forgot” to prep them

Financial and Costing’sRunning costsWe help put into place systems that monitor your running cost and show you how to budget, how much money you need to make to cover your costs and break even.

The job that most chefs and business owners find least enjoyable implement a new easy to use system with all of your current products and prices so if you need to change anything on a dish you can change it here and get an up to date forecast of what your business should be running at. Take the guesswork and chore out of costings. Let everyone shine in the job they’re passionate about.

We cost the current menu so you can work out your profit percentage per plate

We cost the newly developed menu so that we are working to the food cost percentage budgeted for your business. Implement wastage, staff meal, and complimentary meals recording sheets. Start a stock take of ALL stock for the month left over, so we can monitor it for the season, then we can work out your actual running cost of the food side of your business.

We implement the costing system, train you and your staff in how to use our system so you can monitor and adjust your own costing’s each menu change and monthly through the season. (Additional fee)

Ordering list and quantitiesWe look at current sales figures to see if you are over ordering and creating too much wastage, then work with you to put together an ordering list with quantities, this makes it easier when ordering to not overlook any products

Front of houseOrder of floor serviceWe offer training for front of house managers and floor staff in the effectiveness of good floor service and communication, how to upsell the smaller products and make the spend per head to go up and increase revenue. Also how to deal with busy periods and control the flow of service so good vibes spread throughout the business.

Customer serviceThe importance of good communication, to make service run smoother ensuring the customer not feeling like they have been forgotten in those busy periods. Also how to deal with disgruntled self-entitled customers, in a way that makes them feel special. Saying no to customer’s requests in a way that explains the difficulty in their request and the effects it has on the other customer’s experience.

CoffeeWe deal with the worlds best coffee companies based locally to source you the best coffee and training solutions for your staff, to ensure your baristas are reaching the full potential of your business.

Staff trainingWe offer training for your key members of staff main menu on any changes we advise you with and current systems, the new or current menu offerings to help them understand the importance of stock rotation, quality control, hygiene and the overall customer experience. In an easy to digest way!

Mentoring staff/big brother program We will offer a mentoring program to help your staff develop the skills necessary to run your business more effectively this will also offer an incentive to get good, young passionate staff who care about your business because your business cares about them.

HygieneWe give you opening, running and closing procedures that ensure your business is following correct procedures, being cleaned properly and left in a hygienic manner to reduce the risks of pests and infestation.